Best Golden Mushroom Turkey Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY CHICKEN OR TURKEY POT PIE



Easy Chicken or Turkey Pot Pie image

For those who do not want to bother making a cream sauce from scratch then this is for you and it's pretty darn good too, fresh mushrooms may be used in place of canned, although the golden mushroom soup is better this will also work using cream of mushroom soup, if you are not a garlic-lover then omit --- see my recipe#66929

Provided by Kittencalrecipezazz

Categories     Savory Pies

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 medium carrot, peeled and sliced
1 stalk celery, chopped
1 medium onion, finely chopped
1/2-3/4 teaspoon dried thyme
1 (10 ounce) can mushrooms, well drained (whole or sliced, squeeze out excess moisture with hands)
1 tablespoon fresh minced garlic
1 teaspoon ground black pepper
3 -4 tablespoons butter or 3 -4 tablespoons margarine
2 1/2 cups cubed cooked chicken (or turkey)
1 tablespoon all-purpose flour
1 teaspoon all-purpose flour
1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
1 1/2 cups frozen cut green beans, cooked and drained
salt (to taste) (optional)
1 (9 inch) pastry for double-crust deep dish pie

Steps:

  • In a large skillet melt butter over medium heat.
  • Add in carrot, celery, onion and thyme; cook stirring until just crisp-tender.
  • Add in mushrooms fresh garlic,and black pepper; cook stirring for 2 minutes.; remove skillet from heat.
  • Place the cubed chicken or turkey in a bowl sprinkle with 1 tablespoon plus 1 teaspoon flour and toss well to coat.
  • To the skillet add in the floured chicken or turkey, undiluted soup and green beans to the onion mixture; mix very well with a spoon to combine.
  • Line the bottom of the pie plate with pastry.
  • Add in the chicken or turkey mixture.
  • Place the remaining pastry on top; seal and flute.
  • Slice a couple of slits on top to allow steam to escape.
  • Brush lightly with table cream or milk.
  • Cover the edges loosley with foil.
  • Place the pie plate on a baking sheet.
  • Bake bottom-oven rack for 55-60 minutes or until golden brown.

Nutrition Facts : Calories 532.6, Fat 31.7, SaturatedFat 10.4, Cholesterol 62.4, Sodium 847.5, Carbohydrate 40.5, Fiber 4.5, Sugar 3.5, Protein 22.4

TASTY TURKEY AND MUSHROOMS



Tasty Turkey and Mushrooms image

Fresh mushrooms star in this tender turkey entree that comes together in 15 minutes. Served with a side of brown rice, it makes a light but satisfying dinner. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1 garlic clove, minced
1 tablespoon butter
1/2 pound boneless skinless turkey breast, cut into 2-inch strips
3/4 cup reduced-sodium beef broth
1 tablespoon tomato paste
2 cups sliced fresh mushrooms
1/8 teaspoon salt

Steps:

  • In a large nonstick skillet, saute garlic in butter until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the broth, tomato paste, mushrooms and salt to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Return turkey to the pan and heat through.

Nutrition Facts : Calories 209 calories, Fat 7g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

MUSHROOM TURKEY TETRAZZINI



Mushroom Turkey Tetrazzini image

This creamy, comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey. And it's a real family-pleaser! -Linda Howe, Lisle, Illinois.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 13

12 ounces uncooked multigrain spaghetti, broken into 2-inch pieces
2 teaspoons chicken bouillon granules
2 tablespoons butter
1/2 pound sliced fresh mushrooms
2 tablespoons all-purpose flour
1/4 cup sherry or additional pasta water
3/4 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup fat-free evaporated milk
2/3 cup grated Parmesan cheese, divided
4 cups cubed cooked turkey breast
1/4 teaspoon paprika, optional

Steps:

  • Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain, reserving 2-1/2 cups pasta water; transfer spaghetti to a 13x9-in. baking dish coated with cooking spray. Dissolve bouillon in reserved pasta water., In a large nonstick skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in flour until blended. Gradually stir in sherry, reserved pasta water and seasonings. Bring to a boil; cook and stir until thickened, about 2 minutes. , Reduce heat to low; stir in milk and 1/3 cup cheese until blended. Add turkey; heat through, stirring constantly. Pour over spaghetti; toss to combine. Sprinkle with remaining cheese and, if desired, paprika., Bake, covered, until bubbly, 25-30 minutes.

Nutrition Facts : Calories 357 calories, Fat 7g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 717mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges

TURKEY MUSHROOM TETRAZZINI



Turkey Mushroom Tetrazzini image

Your family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it's lower in fat! -Irene Banegas, Las Cruces, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 13

8 ounces uncooked spaghetti
3 tablespoons cornstarch
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 teaspoon seasoned salt
Dash pepper
1 tablespoon butter
1/4 cup finely chopped onion
1 garlic clove, minced
1 can (12 ounces) fat-free evaporated milk
2-1/2 cups cubed cooked turkey breast
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons grated Parmesan cheese
1/4 teaspoon paprika

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions; drain. , Mix cornstarch, broth and seasonings. In a large saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat to low. Add milk; cook and stir 2-3 minutes. Stir in turkey, mushrooms and spaghetti. , Transfer to an 8-in. square baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese and paprika; bake, uncovered, until heated through, 5-10 minutes.

Nutrition Facts : Calories 331 calories, Fat 5g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 544mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

TURKEY MUSHROOM GRAVY



Turkey Mushroom Gravy image

I have been making Thanksgiving dinner every year since the 1970's. I have tried every kind of turkey gravy. I created this recipe about 15 years ago. It is everyone's favorite, even the people who hate mushrooms. Serve with roasted turkey and cornbread stuffing!

Provided by ranch_maven

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 2h30m

Yield 20

Number Of Ingredients 10

2 cups unsalted butter
1 pound portobello mushrooms, wiped clean with paper towels
2 pounds whole white mushrooms, wiped clean with paper towels
1 cup all-purpose flour
4 (14.5 ounce) cans chicken broth
1 ½ cups turkey pan drippings
2 cups chopped onions
1 cup chopped celery
salt and pepper to taste
¼ teaspoon cayenne pepper

Steps:

  • Melt butter in a large stock pot over medium-low heat, and cook the mushrooms until they are browned and the butter is clear, 1 to 1 1/2 hours. Remove the mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk the flour into the butter, and gently cook over low heat until the flour mixture turns mahogany brown in color, about 20 minutes. Whisk in the chicken broth; bring the mixture to a simmer to thicken the stock.
  • Pour the turkey drippings into a saucepan, then cook and stir the onions and celery in the drippings over medium-low heat until the onions begin to turn brown, about 20 minutes. Stir the drippings and vegetables into the thickened stock. Bring the gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend the flavors. Stir in the chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 9.1 g, Cholesterol 64.5 mg, Fat 34 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 16.2 g, Sodium 11.7 mg, Sugar 2 g

GARLIC-MUSHROOM TURKEY SLICES



Garlic-Mushroom Turkey Slices image

Even my 17-year-old likes this turkey dish, and she's a picky eater! There's a minimum of fat, and it's delicious and inexpensive for a weeknight dinner. -Rick Fleishman, Beverly Hills, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup all-purpose flour
1/2 teaspoon dried oregano
1/2 teaspoon paprika
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 tablespoon olive oil
1 package (17.6 ounces) turkey breast cutlets
1/2 pound sliced fresh mushrooms
3/4 cup reduced-sodium chicken broth
1/4 cup dry white wine or additional broth
2 garlic cloves, minced

Steps:

  • In a large shallow dish, mix flour, oregano, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper. Dip cutlets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. In batches, add turkey and cook 1-2 minutes on each side or until no longer pink; remove from pan., Add remaining ingredients to skillet; stir in the remaining salt and pepper. Cook, uncovered, 4-6 minutes or until mushrooms are tender, stirring occasionally. Return turkey to pan; heat through, turning to coat.

Nutrition Facts : Calories 218 calories, Fat 4g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 440mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

Related Topics